oh this vegan life!

When my family is craving something sweet, I love whipping up these fruity cashew based desserts. They are made with whole ingredients that are healthy so I feel good about serving up a slice. Vegan or not, everyone will love this one. Feel free to substitute the strawberries for 2 cups of diced mangos, blueberries, raspberries, blackberries or a mix of your favorites. Refreshing, tangy, sweet and creamy it is the perfect summer treat.

Ingredients

For the Crust

2 cups pecans

1 cup chopped dates

1 tsp vanilla extract

1 tbsp Agave

For the Filling

1 cup soaked raw cashews

2 cups sliced fresh ripe strawberries

1/3 cup fresh lemon juice

1 tsp lemon zest

2/3 cup maple syrup

3 tbsp coconut oil organic/ unrefined

1/2 cup coconut cream

For the Topping

1 1/2 cups diced strawberries

1 tsp sugar

2 tsp fresh lemon juice

lemon slices

Preparation

Step 1 – Make the crust by placing the pecans in a food processor and pulse until pulverized; add the chopped dates in 4 parts until well combined; add the vanilla, agave and a pinch of salt, continue to process until it starts to come together in a ball; line a pie plate with plastic wrap and press the crust onto the bottom of the plate; place in the freezer while you make the filling.

Step 2 – Rinse and drain the soaked cashews, add them to a blender with all of the filling ingredients; blend until very smooth, you will need to scrape down the sides a few times; pour the filling into the cold crust, tap the pie dish on the counter a few times to remove air bubbles; freeze for at least 5 hours or overnight to set; to make the topping add the sugar and lemon juice to the diced strawberries, mix well and set aside until ready to use. To un mold the cake, lift out of the plate using the plastic wrap to lift it out, peel the plastic wrap off and place onto a serving dish; store in the freezer.

Allow to sit at room temperature for about 20 minutes before serving, add a spoonful of the strawberry topping to every slice, enjoy!